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vegan chicken and dumplings

Vegan Chicken and Dumplings

  • Author: Brand New Vegan
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Main
  • Cuisine: American

Description

This Vegan Chicken and Dumplings is comfort food to the max. Tender veggies, soy curls,  and mushrooms – all swimming in a rich, thick broth, with homemade parsley dumplings floating on top. Mom would be proud.


Scale

Ingredients

“Chicken”

  • 4 oz Butler soy curls
  • 1 cup water
  • 2 Tbs low sodium soy sauce
  • 1/2 tsp poultry seasoning

Broth

  • 1 med onion, diced
  • 2 cloves garlic, minced
  • 3 ribs celery, diced
  • 3 med carrots, diced
  • 3 baby gold potatoes, diced
  • 8 oz mushrooms, sliced
  • 4 cups low sodium vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1 tsp apple cider vinegar
  • 1 bay leaf

Dumplings

  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 2 Tbs parsley
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1 1/2 cups unsweetened almond milk

Instructions

  1. Whisk the soy sauce and poultry seasoning into the cup of water and pour over soy curls to rehydrate.
  2. Saute onion and garlic in a couple tablespoons broth until softened
  3. Add carrot, celery, and potatoes and cook until softened
  4. Add mushrooms and spices and cook until softened
  5. Add drained soy curls, broth, bay leaf and vinegar and bring to a boil
  6. Meanwhile, mix flour, cornmeal, baking powder, parsley, and salt
  7. Stir in almond milk until a batter is formed
  8. Slowly drop in spoonfuls of batter, as many dumplings as you want
  9. Cover pot and simmer 15 min or until dumplings are done
  10. Any remaining batter can be placed in muffic tins and baked as biscuits – 350 deg F – 15 min

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